Recipe | Spicy Pumpkin Chutney

Remember my post from a week back about our visit to the Pick-Your-Own farm? I had picked a huge white squash (pumpkin). After using it a couple of times in curries, I still had a lot of the pumpkin left, so I decided to make some chutney out of it. My mom makes this chutney with the yellow pumpkin. I replaced the yellow pumpkin with the white one (after all they are the same squash family).

It is a very simple recipe, calling for a few ingredients but tastes very yummy. You can serve it with rice, rotis or cutlets.

What you will need?

Around 400 gms of pumpkin (peel and chop into small pieces)

1 chopped tomato

1 tsp ginger-garlic paste

2-3 whole dried red chilli

Red chilli powder (as per taste)

1 tsp. coriander seed powder

Mustard seeds

1 tsp split black lentils

Oil

Salt as per taste

Method of preparation

Add 2 tbsps of oil to a pan and heat.

Add the pumpkin pieces and saute until the pumpkin changes colour (turns a shade or two darker).

Now add the chopped tomatoes, ginger-garlic paste and salt.

Cook until the pumpkin pieces and tomato are soft.

Remove from the hob and keep aside.

Grind to a paste once it has cooled. (You can either opt for a smooth paste like I do, or go for a chunky mixture where you can see small pieces of pumpkin).

Add 1 tbsp of oil to a pan and heat.

Add mustard seeds, whole red chilli and split black lentils.

Once they start crackling, add the ground paste and mix well.

Season with red chilli powder and coriander seed powder. Add salt if needed.

Stir on medium for around 5 minutes.

Your spicy pumpkin chutney is ready to serve.

Do you have any pumpkin recipes that I could try? If so, do let me know via comments.

“I love food and feel that it is something that should be enjoyed.
I eat whatever I want. I just don't overeat.”
- Tyra Banks